For the raspberry coulis-
Stir together the water and sugar in a small saucepan. Pour in the raspberries. Bring the mixture to a light boil. Continue to cook for about 5 minutes. Remove the pan from the heat.
Pour the mixture into a blender with the top part of the lid removed to let the heat escape. Cover the hole with a towel and puree the mixture until smooth. If it seems to thick, you can add in some water to thin it out.
Pour the mixture though a mesh sieve into a bowl, discard the solids and let the coulis cool.
For the whipped cream-
Place the whipped cream in a bowl. Scrape the seeds of the vanilla bean into the whipped cream and stir in the vanilla extract. Stir until the extract and seeds are well-combined (You don't have to use the entire bean if you don't want to).
For the grilled peaches-
Stir together the brown sugar and melted butter.
Heat a grill pan over medium heat. Spray the pan (or the grill) with non-stick spray.
Brush the back side of each half of the peaches with some of the butter and brown sugar. Place on the grill, back side down. Grill for about 2 minutes. Brush the top cut-side of the peaches with more of the butter and brown sugar mixture. Flip and grill for another 3-4 minutes or until the peaches have nice grill marks and are fork tender.
Divide the halves onto small dessert plates. Top with some of the vanilla bean whipped cream and drizzle the raspberry coulis on top or around the peaches. Serve.
Originally Submitted
7/30/2013
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